Print

Strawberry Lemon Tart

Strawberry Lemon Tart
Print Recipe

A refreshing Strawberry Lemon Tart featuring a crisp, flaky crust, tangy and creamy lemon custard filling, and topped with sweet, fresh strawberries. This vibrant and elegant dessert balances zesty citrus with fruity sweetness, perfect for any occasion from summer parties to casual treats.

Ingredients

Scale

For the Crust

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 2–3 tablespoons cold water

For the Lemon Filling

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • 1/4 cup heavy cream or sour cream

For the Topping

  • 1 pint fresh strawberries, washed and thinly sliced
  • Optional: Powdered sugar for dusting
  • Optional: Apricot jam or simple sugar glaze for brushing

Instructions

  1. Prepare the crust: Combine all-purpose flour and granulated sugar in a bowl. Cut in cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add cold water to help the dough come together without becoming sticky. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes for a flaky crust.
  2. Blind bake the crust: Roll out the chilled dough on a lightly floured surface and transfer to a tart pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment, then bake for an additional 10 minutes until golden and crisp. Let cool completely.
  3. Make the lemon filling: Whisk together eggs, granulated sugar, fresh lemon juice, and lemon zest in a saucepan. Cook over low-medium heat, stirring constantly, until the mixture thickens to a custard consistency. Remove from heat, stir in heavy cream or sour cream, and allow to cool slightly.
  4. Chill the tart: Pour the lemon custard evenly into the cooled crust. Cover loosely with plastic wrap and refrigerate for at least 3 hours or until fully set to achieve a luscious texture.
  5. Add the strawberry topping: Arrange thinly sliced fresh strawberries in concentric circles or your preferred pattern over the chilled lemon filling. Lightly brush with warmed apricot jam or a simple glaze for a glossy finish if desired. Optionally dust with powdered sugar before serving.

Notes

  • Keep butter cold to ensure a flaky, tender crust.
  • Use fresh lemon juice and zest for maximum flavor.
  • Do not skip chilling the tart; it prevents runny filling and improves texture.
  • Slice strawberries evenly for beautiful presentation and consistent flavor.
  • Blind bake the crust to avoid sogginess from the filling’s moisture.

Nutrition

Keywords: Strawberry lemon tart, lemon custard tart, fresh strawberry dessert, summer tart, tangy lemon tart, fresh fruit tart

Find it online: https://tastebudtrek.com/strawberry-lemon-tart/